I made a classic hummus dip for our Friday night appetizer. This is such an easy and healthy recipe and only takes a few minutes to whip up, you can even do it early in the day and set in the fridge.
1 can chickpeas aka garbanzo beans
3 cloves of garlic
1/4 cup fresh lemon juice
3/4 teaspoon of salt
1 cup of tahini
1/2-1 cup of water (start with a half cup and add more if too thick)
paprika for garnish
Rinse and drain chick peas and put in a food processor. Blend until relatively smooth. Add remaining ingredients and process until nice and creamy. Garnish with a sprinkle of paprika.
I serve it with either or both fresh carrots, celery, and toast pita points. I brush pita rounds with a little olive oil and sprinkle with sea salt and Italian season mix and then run under the broiler until golden.
I served it with some blue moon beer with orange slices in frosty mugs.